Ingredients
4 oz olive oil blend
24 oz chicken breast cut in 1 inch pieces
6 tsp garlic minced
12 oz carrot julienne
12 oz Spanish onion julienne
1 tbsp Columbia seasoning (available for purchase in our gift shops at our restaurants or online at www.columbiarestaurant.com)
18 oz medium size shrimp peeled and deviened
4 oz Spanish brandy
16 oz Corunesa sauce * (See recipe below)
4 oz heavy whipping cream
Preparation
In a large skillet, heat oil till very hot. Carefully add chicken and sear. Add garlic and brown. Add carrots, onions, Columbia seasoning and shrimp. Sauté for 2 minutes. Flambé with brandy and add Corunesa sauce and cream. Simmer till sauce is slightly thickened and shrimp and chicken are cooked through.
Serves 6
Corunesa Sauce
Ingredients
5 oz Onion chopped
2 oz Carrot peeled and chopped
1 oz Celery chopped
3 each Garlic cloves
2 oz Butter
1 oz Olive oil
Lobster base or (lobster stock 1 quart)
8 oz Tomato puree
½ tsp Paprika
1 tsp Dried tarragon leaves
1 tbsp Flour
¼ cup White wine
1 oz Spanish brandy
1 tsp Pernod
½ tsp White pepper
1 tsp Salt
Preparation
If using lobster base, prepare 1 quart of stock by its recipe. Set aside. In a 2-quart saucepan, melt butter and olive oil. Sauté onions, celery, carrots and garlic. Add tomato puree, tarragon, paprika and flour. Stir well and add prepared lobster stock. Boil gently for 15 minutes. Puree mixture with hand held mixer or very carefully in a blender. Bring back up to a gentle boil and add wine, brandy, pernod, salt and pepper.
Makes about 1 Quart.
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